From Wikipedia, the free encyclopedia

Sumbala or soumbala is a condiment used widely
across West Africa.
It is usually prepared by women over the course of several days,
traditionally from néré (Parkia biglobosa) seeds. It can be made from other kinds of seeds,
and the use of soybeans for
this purpose is increasing due mainly to inadequate supply of néré
seeds.

Sumbala

The fabrication process involves boiling, cleaning and then
packing away to ferment - the fermentation process giving it a
pungent smell. Salt can be added to the finished product to
facilitate storage life.

This condiment is traditionally sold in balls or patties that
can be kept for several months at a time in the case of the best
quality. It is a traditional ingredient used across West Africa, especially
in cooking.

The traditional production now faces strong competition from
low-quality stock cubes due to heavy publicity. Sumbala is rich
in proteins and a variety of
dietary
minerals, which are completely absent from these bouillon
cubes. In the recent years, however, good quality commercial
production has allowed the product to make a comeback into everyday
cuisine.

Names in different
languages

"Sumbala" (or in French transcription "soumbala") is a loan from
Manding.
Names and variants in several different languages of the region
include: